These peppers are roasted with a filling of tomato, rosemary and lemon then topped with mozarella and cooked until just melted. Served over couscous with a salsa verde made from parsley, capers, lemon and garlic. Bellisimo!
Prep Time
35 min
Cuisine
Italian
Use within
6-7 days
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
capers
Capers, brine (water, salt), spirit vinegar.
couscous
Durum wheat semolina, water
lemon
mozzarella
Pasteurised Cow's Milk, Salt, Microbial Rennet
parsley
red pepper
rosemary
tomato
yellow pepper
garlic clove
Allergens
Allergens highlighted by † (wheat-gluten, cereals, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9
Cut the peppers in half lengthways and discard the pith and seeds
Add the halves cut-side up to an oven-proof baking dish
Dice the tomatoes finely
2
Stuff the tomatoes inside the peppers
Strip the rosemary leaves from their stalks and chop the leaves finely, discarding the stalks
Halve the lemon(s)
3
Sprinkle the peppers with rosemary and drizzle with the juice of half the (whole) lemon and 1/2-1 tbsp olive oil
Season generously with salt and pepper
Put the dish in the oven for 25 min or until tender
4
Chop the parsley finely, including the stalks
Chop the capers coarsely
Meanwhile, peel and chop (or grate) the garlic finely
5
Combine the garlic, parsley, chopped capers, remaining lemon juice and 3 tbsp (6 tbsp) olive oil
Season generously with salt and pepper - this is your salsa verde
Boil a kettle for your couscous
6
Drain and cut the mozzarella into 4 (8) pieces
When the peppers are nearly tender, add the couscous to a shallow bowl with 200ml (400ml) boiled water, cover and set aside until serving
7
Once tender, remove the peppers from the oven and add a chunk of mozzarella
Return the dish to the oven for 5 min or until the cheese has just melted
8
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